Summer Ice Cream Pudding (GF)

Ingredients

• 1 tub of good quality chocolate or vanilla ice-cream
• small sized ramekin moulds
• 1 block of good quality chocolate chocolate
• berries, to serve

Method

1. Soften the ice-cream
2. Half fill the ramekin's with ice-cream and add pieces of chocolate
3. Fill up the rest of the ramekins with ice-cream
4. Put in freezer to re-set
5. Run bit of hot water across ramekin and turn out the puddings
6. Drizzle with some melted chocolate and re-set in moulds or serve hot
7. Serve with berries

Chocolate Truffles (GF)

Ingredients

• 225g dark chocolate, broken up
• 175ml of double cream/ thickened cream
• cocoa sifted to roll

Method

1. Break up chocolate into a metal mixing bowl
2. Bring the cream to the boil in a small saucepan
3. Add the boiled cream to the chocolate and mix til smooth
4. Leave ganache (chocolate & cream mixture) to set in the fridge for 1-2hrs
5. Take a pinch of chocolate in hand and roll into a ball and roll in cocoa til covered
6. Repeat using all the mixture
7. Put in fridge to firm until serving

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Gluten Free Broccoli Summer Pasta (GF)

Ingredients

• Gluten Free Pasta, Spaghetti
• 2 cloves, Garlic, crushed
• Cherry Tomatoes
• 1 head of Broccoli
• 1 onion, finely diced*
• 1 tsp wholegrain mustard
• 1/2 tsp of crushed chilli
• 1/2 cup of cream
• parmesan, grated to serve

Method

1. Put pasta in boiling water
2. Chop up all ingredients
3. Fry onions in olive oil and add garlic and chilli
4. Once onions caramelizing, add broccoli
5. Add tomatoes and cream and wholegrain mustard
6. Stir until broccoli is tender
7. Drain pasta and add broccoli sauce and stir together
8. Add shaved parmesan to serve

*Note: Leave out onion if on a Low FODMAP diet

Easy Gluten Free Ginger Bread Christmas Biscuits (GF)!

Ingredients

• 2 cups of Gluten Free Plain Flour
• 125g of butter, softened
• 1/2 cup of sugar
• 1 egg yolk
• 1 tsp of bicarb soda
• 1 tsps of ground ginger
• 2 1/2 tablespoons of golden syrup 
• 1 tablespoon of milk

Method

1. Put the golden syrup into a bain-marie and heat til soft.
2. Cream butter and sugar in mixer until creamy and light.
3. Add egg yolk into sugar, butter mixture and beat well.
4. Gradually add the flour, ginger, bicarb soda, and warm syrup and mix well.
5. The mixture will be the consistency of bread crumbs, start kneading and sticking the mixture together. Add the milk to the dough to make it stick together and knead into a better consistency.
6. Wrap the dough in glad wrap and leave to cool in the fridge.
7. Heat the oven (fan forced) to 180 degrees Celsius.
8. When dough is cool, roll out onto a bench dusted with flour (gf) and roll with a rolling pin in an even approximately 5mm thick dough. Use cookie cutters in whatever shape you like and place biscuits onto greased trays.
9. Bake gingerbread in oven for 15minutes. 
10. Leave to cool on trays for 5 minutes.
11. Feel free to decorate the gingerbread with icing or serve as is.

Sweet and Sour Style Chicken (GF)

Ingredients

• Chicken breast fillet, sliced
• 3 egg whites
• 2 1/2 table spoons of corn flour (gluten free)
• 1 red capsicum
• 1 cucumber or zucchini 
• 1 white onion
• 1/2 a pineapple, chopped
• Chilli, finely chopped
• 1 Garlic clove, crushed
• 1 tsp of ginger, crushed
• 1 cup of oil
• Juice of 1 lemon

Method

1. Chop up chicken into small cubes
2. Make a paste with the egg whites and corn flour, mixing together making sure there are no lumps.
3. Chop up all the other ingredients. 
4. Heat up the oil in the wok or deep frying pan.
5. Deep fry the chicken until crisp and place in oven to keep warm. 
6. Take out all the oil except a table spoon and fry the onions, chilli, ginger and garlic. 
7. Add the pineapple first and cook until starting to soften.
8. Add the rest of the vegetables and and stir in hot wok until tender. 
9. Add lemon juice to wok and add the chicken back into the wok. Serve with rice.

Gluten Free Double Choc Chip Cookies (GF)

Ingredients

125grams butter, softened
1 cup of Brown sugar
1 egg
1/2 cup GF plain flour
3/4 cup GF self raising flour
1/4 cup of Cocoa
250grams choc chips/ chocolate sliced

Method

1. Cream butter and sugar together and add the egg until light and fluffy
2. Gradually add the flours and the cocoa and mix together 
3. Add the chocolate and stir til evenly spread through the mixture
4. Make teaspoonfuls of mixture onto greased trays
5. Bake in a 180 degree oven for 12-15minutes or until cracks form on the biscuits.

Gluten Free Pancakes (GF)

Ingredients

• 1 egg
• 1 cup Gluten Free Self Raising Flour
• 1 cup of Milk

Method

1. Place flour in bowl and make a well in centre
2. Mix together the milk and egg and gradually add mixture to the well of flour and whisk in to remove lumps
3. When mixture is completely combined heat a pan and add a tsp of butter until melted
4. Add a ladle full of mixture into the pan, when bubbles form flip pancake over
5. Once both sides are cooked serve with favourite topping. I have topped mine French style with Nutella and fresh strawberries